Archives for category: Uncategorized

Here’s to young women in the field sciences–specifically, archaeology! A fun and vibrant entry that includes interview excerpts–several of which I forgot I said (smile).

Leveling the Field

Pei-Lin Yu, Anthropology, studio portrait In one of her favorite shirts! Photo courtesy of Dr. Yu.

Last fall, I read for the first time the book Hungry Lightening by Dr. Pei-Lin Yu. It was recommended to me by my as I was trying to think of content for this blog. I picked it up and was immediately captured by Dr. Yu’s writing. I never dreamed that I would be at a breakfast diner in Boise, Idaho interviewing her in person and hearing her retell the story of her delivering a set of twins in the savanna’s of Venezuela.

View original post 1,333 more words

This perfectly captures the quirky nature of Taiwan’s street culture: old dudes on their trusty bikes (Rocinantes!) making their way through life’s traffic…

Guest House Zoar

It always come to my mind the image of Don Quixote when I see old men riding their bikes. The bikes are their imaginary horses, the wrecked thin old horses, knowing their masters so well that no words are necessary between them.

To watch Don Quixote(s) and their bikes passing through the road is drop-dead romantic.

Finally, having quite lost his wits, he was seized with the strangest conceit any madman in the world has ever had. It seemed to him that it was requisite and necessary, for the augmentation of his honor and for the benefit of the commonwealth, that he should become a knight-errant and ride throughout the world with his horse and his arms to seek adventures. (Miguel de Cervantes Saavedra, Don Quixote)

Photo by Guest House Zoar


View original post

For those of you who want to know just who lives on this amazing island, a nice re-blog:


Source: Taiwan’s Diverse Communities

This blog will make you wish you were at the table, chopsticks ready.

My neighbors invited me and my Dad over for a hotpot party the other day! Ingredients:

A cauldron; a small tabletop heater/gas cooker; chopped veggies (taro, asparagus, chiles, sweet potato, broccoli, spinach, baby corn, potatoes, turnips); yummy soybean treats (various tofu/the firm kind, also Buddhists are ingenious at creating meat substitutes like faux meatballs, faux shrimp, and faux bacon!); and real meat in chunks (pork loin, abalone, fish, anything that can withstand boiling. Duckblood cubes are also really popular.)


Ready to rock and roll.

Next, put water in the pot and fire it up to boiling. You can add a little salt and oil if desired while it warms up. Everyone grabs chopsticks and starts tossing their favorite bits into the boiling water.


Dad couldn’t wait! Claimed he was just doing quality control.

When you judge something is ready, fish it out and snack (carefully, it’ll be HOT). After a few rounds, the broth begins to build…then you ladle it into your bowl on top of the choice bits. This is a really fun party food, participatory and delicious.


We had two Buddhists in our group, so a vegetarian hotpot was also featured. Unexpectedly savory!!

A fascinating blog from Taiwan Folklore–these dwarf people provoke comparisons with the tiny Homo floresiensis from Indonesia…

My room-mate Yin Ying-Mei is a PhD candidate in tourism studies, and is studying how food tourism affects emotional states and mental health. So it’s quite fitting that last night she treated me and a friend to her delicious handmade noodles, Shandong-style.

Ying-Mei is self-deprecating about her cooking overall, but proud of her skill with noodles.  First, she made a simple dough with wheat flour, cold water, and an egg, then patted it into a ball.

Then she laid some cellophane on the counter, sprinkled more flour, and began to roll out the dough.


Watching Ying-Mei roll out the dough is hypnotic! 

When it was paper thin, Ying-Mei dusted the dough with more flour and folded it over, then used a cleaver to slice delicately thin noodles:


She made it look so easy…

The noodles were carefully placed in boiling salted water and cooked till tender. Ying-Mei topped them with ground pork in a rich black bean, garlic, and red chili sauce. Delicious! A nice way to prepare for the new year.  I wish you all a happy, prosperous, and fun 2017 from Taipei!


Ying-Mei and her friend Ms. Ting, ready to dig into a fantastic Shandong style meal.





I’m on my way! After 11 hours in the air we land in Tokyo on a sparkling winter afternoon. It’s a bit lonely here in the airport–part of me is still somewhat unbelieving that I’m going to be gone for so long, I already miss the people I love (and routinely take for granted)!

Here in the airport is a wonderful hands-on station where you can make your very own Ukiyo-e prints! So, I jump in and with the assistance of lovely kimono-clad teachers make a print called Beauty Looking Back by Moronobu Hishikawa.  I may not be a beauty but the title captures how I feel this evening.

On Monday I will embark on my research voyage to Taiwan! Six months to learn more about ancient agriculture and crops, their role in transforming Paleolithic hunting and gathering and in dealing with modern challenges of climate change. A modest goal.


This picture of my Dad climbing a seemingly endless stairway in Taroko National Park captures my feelings…

Boise State University, my ‘home’, has been super helpful about getting the word out about my research interests and the upcoming project in Taiwan. Here are some good links to click on to learn more:

And here is my home page in the Anthropology Department,

Thanks for reading, please weigh in with your comments, and I look forward to hearing from you!



In my closet hangs a lightweight gossamer cotton kimono, properly termed a yukata. My auntie Gwan sewed it for me 30 years ago, when I was in high school. This lovely garment is a testament to the Japanese colonial period from 1895-1945, when my father’s family–all Chinese, of course–were Japanese citizens, wore kimono, spoke Japanese, ate Japanese cuisine, went to Japanese schools, and even went by Japanese nicknames. My uncles still go by Taka, Susumu, Toshi, my father’s nickname is Naho.

China ceded Taiwan to Japan in the 1890s after losing a naval war. And the legacy lives on.

For the past week I’ve been in Kyoto, with complex emotions roiling through me regarding Japanese history and its impacts on China, Taiwan, and my own family. But as I walked the streets, especially in twilight, the magic of Kyoto was everywhere. Here is a cup of cold sake and sashimi that I enjoyed in a tiny restaurant near the Imperial Palace.


Freshest sashimi I’ve ever had. Sweet and delicate.


Nothing beats an overflowing cup of cold sake on a steamy August evening.